Go Back
–+ servings
Pumpkin Cheesecake Muffins

Irresistibly Easy Pumpkin Cheesecake Muffins for Fall Bliss

These Pumpkin Cheesecake Muffins are easy to make and bring the essence of fall to your breakfast or snack time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Pumpkin Puree Canned or homemade
  • 1.5 cups All-Purpose Flour Can use gluten-free blend
  • 0.75 cups Brown Sugar Can substitute with coconut sugar
  • 0.25 cups Granulated Sugar Optional to reduce amount
  • 0.33 cups Vegetable Oil Can use applesauce for lower-fat
  • 2 large Eggs Can substitute with applesauce
  • 1 teaspoon Vanilla Extract No substitutions recommended
  • 1 teaspoon Pumpkin Pie Spice Homemade blend is fine
  • 1 teaspoon Baking Soda Check freshness
  • 0.5 teaspoon Salt Essential for balance
For the Cheesecake Filling
  • 8 ounces Cream Cheese (softened) Avoid whipped varieties
  • 0.25 cups Powdered Sugar Can be omitted for less sweetness
For the Topping
  • 1 tablespoon Ground Cinnamon
  • 1 tablespoon Granulated Sugar

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a standard 12-cup muffin tin.
  2. Beat together the softened cream cheese and powdered sugar until smooth and creamy.
  3. In a large bowl, combine pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth.
  4. Sift together flour, pumpkin pie spice, baking soda, and salt in another bowl. Fold dry ingredients into the wet mixture carefully.
  5. Spoon pumpkin batter into muffin cups about ⅓ full, add dollops of cheesecake filling on top, then fill with more batter to ¾ full. Swirl lightly with a toothpick.
  6. Mix ground cinnamon with sugar and sprinkle over muffin tops before baking.
  7. Bake muffins for 18-22 minutes until they spring back slightly when touched. Check with a toothpick for doneness.
  8. Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 23gProtein: 3gFat: 8gSaturated Fat: 2gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 1200IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature for easy mixing; avoid overmixing the batter for fluffy texture.

Tried this recipe?

Let us know how it was!